Caramel Apple Grapes With Peanuts Recipes

CARAMEL APPLE GRAPES

Steps:

• First, make the caramel for dipping. In a small saucepan, add in the caramel bits and 2 Tablespoons heavy cream or water over medium-low heat. Cook, stirring occasionally to prevent scorching, until melted and smooth, about 5 minutes. Remove from heat.
• Spear a grape with a toothpick and dip 3/4 of the way into the caramel, allowing excess to drip off. Dredge into the chopped peanuts and place on a foil-lined baking sheet. Repeat with remaining grapes until you use up all the caramel and peanuts. Depending on how many grapes you have, this recipe could yield a lot or a little!
• Store in the fridge and allow to sit at room temperature for about 10 minutes to soften the caramel before serving.

CARAMEL APPLE GRAPES

Steps:

• Soak grapes in caramel vodka and refrigerate 1 hour.
• Drain grapes and pat dry with paper towels.
• Poke toothpicks in grapes, then dip in caramel and peanuts. Transfer to a parchment-lined baking sheet to let set.
• Serve.

PEANUTTY CARAMEL APPLES

Steps:

• Wash apples, then dry completely. (Note: In order for the caramel sauce to stick to the apples, the apples need to be well chilled before washing, drying and dipping in the caramel sauce.)
• Insert wooden pop stick into stem end of each apple. Microwave caramels and milk in large glass microwaveable measuring cup on HIGH 2 to 2-1/2 min. or until caramels are completely melted and mixture is well blended when stirred.
• Cover large plate with parchment; spray with cooking spray. Place nuts in bowl. Dip apples, 1 at a time, into caramel sauce, turning to evenly coat each apple. Hold dipped apple over bowl to let excess caramel drip back into bowl. Dip apples in nuts; place on prepared plate.
• Refrigerate 1 hour or until caramel is firm. Remove apples from refrigerator 15 min. before serving. (Note: Caramel apples can be refrigerated up to 2 days before serving.)

CARAMEL APPLE GRAPES (PEANUT COVERED)

Steps:

• First, wash grapes over sink, and make sure they're clean.
• Next, after they're dried, put the toothpicks onto them one by one.
• After that, grab the grapes by their toothpicks, and dip them into caramel one at a time.
• Last, roll them in the crushed diced peanuts. (Make sure they don't fall off the toothpicks.).
• For later: Grab a container with a plastic top, and put them, (AFTER DRIED) and put them in the fridge.
• Right now: Make sure you enjoy them while they last, cause you'll be wanting more soon!
• Note: If serving someone with a peanut allergy, substitue nuts with something else (ex. cereal).

PEANUT CARAMEL APPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place 1 cup butter, 2 cups brown sugar, condensed milk, corn syrup, and vanilla extract in a pan over medium-high heat. Stirring constantly, bring mixture to a boil. Lower heat to medium, and continue to stir while mixture simmers for about 12 minutes. Remove from heat, and stir in 1/2 cup peanuts.
• Place apples in a mixing bowl. Pour in the caramel sauce, and toss gently to coat apples. Pour into the prepared pan.
• To make the crumb topping, use a pastry blender or two forks to mix 1/2 cup butter with 3/4 cup brown sugar, white sugar, flour, cinnamon, and nutmeg in a mixing bowl until crumbly. Stir in 1/4 cup peanuts. Sprinkle over the top of the apples. Place baking dish on a cookie sheet to prevent spills while baking.
• Bake in preheated oven until top is crisped and apples can be pierced with a fork, about 45 minutes.

CARAMEL APPLE GRAPES (WITH PEANUTS)

Steps:

• First, wash the grapes.
• Then, dry the grapes, and put the toothpicks into them one by one.
• Next, pick them up by the toothpicks, and dip them in the caramel.
• After that, roll them in the peanuts.
• Now you're done!
• To eat later: After the caramel has dried, put the grapes one by one into a large plastic container with a top, and put it in the fridge.
• For now: Put the grapes into your mouth, and enjoy!